GET THE DAY OFF TO A GOOD START
by: Ronda Addy
32 oz. frozen hash browns with peppers and onions 1 red pepper, diced 1/2 lb. bacon, crumbled 2 c. cheddar cheese, shredded 12 eggs 1 c. milk 1 t. kosher salt 1 t. black pepper 6 to 8 drops hot sauce 1 t. dry mustard
Coat slow cooker with cooking spray. Place hash browns in bottom and top with red pepper, bacon and cheese. Whisk remaining ingredients together and pour evenly over mixture in cooker. Cook on low for 10 to 12 hours.
Easy Chocolate Waffles
3 c. flour 1/2 T. salt 2 T. baking powder 2/3 c. cocoa 2/3 c. sugar 4 eggs 3-1/2 c. milk 1 c. oil
Mix dry ingredients and set aside. Slightly beat eggs and combine with milk and oil. Add dry ingredients and blend, being careful not to overmix. Pour 1 c. of batter into a waffle iron and cooking according to the directions. Continue until batter is gone. Top waffles with maple syrup and fresh fruit.
Peach Sauce Gingerbread Waffles
2 c. buttermilk baking mix 1 c milk 1 egg 1/3 c. molasses 1/4 c. brown sugar, packed 1 t. ginger 3/4 t. cinnamon 1/4 t. nutmeg 16 oz. sliced peaches in heavy syrup 1 T. cornstarch 1 T. lemon juice
Mix baking mix, milk, egg, molasses, brown sugar, ginger, cinnamon and nutmeg in a bowl. Pour 1/2 c. of batter into a preheated waffle iron. Cook until waffle has a cake-like texture. Repeat until all batter has been used.
To make peach sauce, drain peaches, cut into small pieces and set aside. Combine cornstarch with lemon juice and heat over a medium flame until thick. Add peaches and serve sauce over waffles.
2 cans crescent rolls 1 pkg. cream cheese 1 pkg. breakfast sausage
Preheat oven to 325 degrees. Open one can of crescent rolls and spread out on a greased baking sheet. Layer with cream cheese and sausage and cover with the other can of crescent rolls. Bake for 12 to 15 minutes.